ALOHA PARADISE BARS (Cookie Mix)
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.
Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.
Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
MELTING MOMENTS COOKIES
For Cookies:
1 cup butter, softened (do not use margarine)
1 egg yolk
1 cup plus 2 tablespoons all-purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/8 teaspoon salt
For Vanilla Frosting:
1 cup powdered sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
2 to 3 teaspoons milk
2 candy canes, about 6 inches long, finely crushed
In a large bowl, beat 1 cup butter and egg yolk with electric mixer on medium speed, or mix with a spoon. Stir in flour, cornstarch, 1/2 cup powdered sugar, the cocoa and salt. Cover; refrigerate about 1 hour or until firm.
Heat oven to 375 degrees F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, mix all frosting ingredients except candy canes with spoon until smooth and spreadable. Frost cookies; sprinkle with crushed candy canes.
CHOCOLATE ITALIAN COOKIES~1
1 chocolate cake mix
2 eggs
1 3/4 c flour
1/2 c water
1/2 c oil
the above is the basic recipe
1 tsp nutmeg
1 tsp vanilla
1 tsp cloves
1 tsp cinnamon
1 c chopped nuts
1 c raisins -can soak in water
if you want cookies darker, add cocoa
Mix together, roll in balls. Drop on cookie sheet and bake 10-12 at 350º. Do NOT over cook.
GLAZE
3 c confectioners sugar
1 1/2 tsp vanilla
4 T milk
mix, drizzle over cookies
VARIATIONS -
you can use any cake mix for the basic mix, then add what ever you want.
ITALIAN CHOCOLATE COOKIES~2
1/2 cup shortening
1 cup sugar
1/2 cup cocoa
8 ounces glass of jelly
1 cup cold coffee
3 teaspoons cinnamon
1 1/2 cups chopped nuts
1 cup raisins -- optional
3 teaspoons vanilla
1/2 teaspoon salt
4 teaspoons baking powder
4 1/2 cups flour
Melt shortening. Add remaining ingredients, in order, with the flour sifted with the salt and baking powder.
Drop by teaspoonfuls (or form balls) onto a greased cookie sheet.
Bake at 350F for 10 to 12 minutes. Frost, if desired.
NOTE:
Increase flour to 6 cups for a double batch.
CUCCIDATI, ITALIAN FIG & DATE COOKIES~Rita Rizzo
CRUST
3/4 cup margarine
1/2 cup granulated sugar
2 eggs
Rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla extract
FILLING
1 string of figs
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1 1/2 cups water
FROSTING
3 cups powdered sugar
4 ounces butter
Orange juice
Preheat oven to 375 degrees F.
CRUST
In large bowl, cream together first 3 ingredients. Add orange juice and orange rind. In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla.
*FILLING
Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days.
NOTE
This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months.
Roll dough into 3-inch wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long "sausage-like" cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1 1/2 inches. Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost.
FROSTING
In medium bowl, mix together margarine and powdered sugar until well blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins as follows.
To Store:
Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid.
*NOTE:
You have to make the filling 3 days ahead.
SUGAR COOKIE SLICES
1 cup butter, softened
1-1/2 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
Colored sugar
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon; stir in any remaining flour. Cover and chill dough in the refrigerator for 1 hour or until easy to handle.
2. To shape rolls, divide dough in half. Shape each half of dough in an 8-inch-long roll. Coat the surface of the rolls with colored sugar. Wrap rolls in plastic wrap or waxed paper. Place the wrapped rolls in tall drinking glasses before chilling so the rolls will not flatten from resting on the refrigerator shelf. A baguette bread pan with rounded bottom is another container that can be using during chilling. Chill in the refrigerator for 4 hours or until the dough is firm enough to slice.
3. Remove one roll of dough from the refrigerator. Cut the dough roll crosswise into 1/4-inch slices using a sharp, thin-bladed knife. Place a ruler beside the roll to make sure all of the cookies that you cut are the same thickness. Wipe the knife occasionally with a clean paper towel so that you get an even slice. Rotate the roll of dough as you slice to avoid flattening one side. Place cookies 1-1/2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack. Cool completely. Makes about 60 cookies.
4. Make-Ahead Tip:
Wrap dough in plastic wrap. Place in an airtight container; chill up to 1 week. Or seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before slicing. Or, arrange cooled, baked cookies in an airtight or freezer container in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label and freeze up to 1 month. Thaw at room temperature.
SPIRAL VARIATIONS
To make slice-and-bake cookies with a spiral appearance, divide the dough in half. Tint one portion with paste food coloring. Knead in the color until it is well mixed. Leave remaining dough plain. Divide each portion of dough in half. Wrap and chill each portion of dough in the refrigerator about 1 hour or until it's easy to handle. Roll one portion of plain dough into an 8x8-inch square between 2 sheets of waxed paper. Next, roll one portion of colored dough into an 8x8-inch square. Remove the top sheet of waxed paper from both portions of dough. Carefully invert the plain dough on top of the colored dough. Press down gently with your hands to seal. Remove top sheet of waxed paper. Tightly roll up into a spiral. Remove the waxed paper that is on the bottom of dough as you go. Wrap in plastic wrap or waxed paper. Repeat with the remaining 2 portions of dough. Chill and bake as directed in the Basic Slice Cookies recipe. Repeat with remaining dough. Makes about 60 cookies.
BUTTERFLIES:
To make Butterflies out of the spiral cookie slices, cut the spiral dough into 1/4-inch thick slices and then cut the slices in half. Press the rounded sides of half-slices together for a butterfly shape. Sprinkle the surface of the butterfly cookies with granulated sugar before baking. Bake as directed above in the Basic Slice recipe.
BELLS
To make Bells from the Basic Slice Cookies, prepare, roll, and slice dough as directed in the Basic Slice Cookie recipe. Place the slices on an ungreased cookie sheet. Fold the opposite edges at a slight angle toward the center of the cookie. Place a red cinnamon candy at the open end to resemble the clapper of a bell. Bake and cool as directed in the Basic Slice Cookies.
NUTMEG COOKIE LOGS
This was a winner in the 8th Pillsbury Bake-Off contest.
3 cups flour
1 tsp. nutmeg
1 cup butter
2 tsp. vanilla extract
2 tsp. rum flavoring
3/4 cup sugar
1 egg
Cream butter, vanilla and rum flavorings and sugar. Add egg, Add flour and nutmeg and mix thoroughly. Shape pieces of dough on lightly floured surface into long rolls, 1/2 inch in diameter. Cut into 3 inch lengths; place on ungreased baking sheets. Bake at 350º for 12 to 15 minutes. Cool; frost. Mark frosting with tine of a fork to resemble bark. Sprinkle with additional nutmeg. Makes about 8 dozen cookies.
FROSTING
Cream 3 tbsp. butter,
1/2 tsp. vanilla extract,
1 tsp. rum flavoring,
2-1/2 cups powdered sugar
2 to 3 tbsp. evaporated milk,
beating until spreading consistency.
SAKER TORTE COOKIES
1 cup butter, softened
1 pkg (3.9 oz) instant chocolate pudding
1 egg
2 cups flour
1/4 cup sugar
1/2 cup fruit preserves
Glaze: 1/3 cup semisweet chocolate chips
1 tbsp butter
In a large mixing bowl, cream butter and pudding mix. Beat in egg. Stir in flour until thoroughly combined. Shape into
1-1/4" balls. Roll in sugar. Place 2" apart on ungreased baking sheets. Using handle of a wooden spoon, make an indention in the center of each ball. Bake at 325 degrees 15-18 minutes or until set. Cool on sheets for 2 minutes. Remove to wire racks. Fill centers with preserves. Melt chocolate chips and butter together. Cool slightly. Stir until smooth. Drizzle over cookies. Cool completely.
Makes approximately 2-1/2 dozen.
PORCUPINES
2 cups chopped dates
1 cup brown sugar
1 cup finely chopped walnuts
2 tsp butter or margarine, melted
1 tsp vanilla extract
1 egg
Flaked coconut for rolling
Beat egg; add brown sugar, butter and vanilla. Add dates and nuts. Roll into small balls. Roll balls in coconut. Bake at 350 degrees 10-15 minutes. To make rolling easier, refrigerate 1/2 hour before rolling.
MELT IN YOUR MOUTH SUGAR COOKIES~Shirley
5 1/4 C. flour
1 tsp. Cream of Tartar
1 tsp. baking soda
1 C. butter
1 C. granulated sugar
1 C. powdered sugar
2 beaten eggs
1 C. oil
2 tsp. vanilla extract
Mix together the flour, cream of tartar and baking soda. Cream the butter and sugars together. Add the eggs and beat until fluffy. Add the oil and vanilla. Beat, then beat in the flour mixture. Chill overnight. Roll in balls. Flatten with a glass dipped in sugar. Bake at 350 degrees for 10 minutes.
NUT COOKIES
1 qt chopped pecans
1/2 lb. candied cherries (green or red)
1/2 lb. chopped dates
1 small can coconut
1 can condensed milk
1 cup self-rising flour
Mix all ingredients together and drop by tsps on greased cookie sheet for 25 minutes at 300°
FUDGIES
2-1/2 cups flour
3/4 cup cocoa
2 cups sugar
1 teaspoon baking soda
1 cup liquid shortening, minus 1 tb
2 large eggs
1 teaspoon vanilla
1-1/2 cups water (cold)
pinch salt
Sift dry ingredients, and put in bowl, make well in center, add all wet ingredients. Beat at low speed 2 minutes, then medium speed for 7 minutes.
Bake in 350 oven. for 30 to 35 minutes 9x13 pan. The batter is very thin and does not require any frosting.
